Spinach & Chicken

You Need:

  • A chicken breast, preferably without bone and skin. Sliced into one centimeter thick rings.
  • Spinach, chopped up.
  • A teaspoon of either garlic or ginger+garlic paste.

Heat oil. Saute the garlic paste. When the raw edge is gone, spread out the chicken. Medium heat. When the color has become white for more than 3/4th of the chicken, turn them around. Place spinach on top.

Cook covered for about ten minutes on low heat. Open and move to high heat. Dry up all the released moisture.


Season with salt and pepper, but test before you add anything. Spinach has a bit of saltiness in it. That is almost enough for this very simple dish.

Super Uncomplicated Chicken


This is an ideal recipe for someone who is just starting to cook or is running low on time.

You need:

  • 300 grams of chicken with bones.
  • Three Capsicums, cut lengthwise.
  • Three Carrots, cut lengthwise.
  • Some Dill leaves, finely chopped.
  • 1 teaspoon of corn flour.
  • Salt and pepper.
  • Four whole green chillies.
  • A couple of garlic cloves.

Heat oil. Fry the chilly and garlic in it. Reduce heat. Place chicken. Without disturbing the chicken arrange the capsicum and carrots on the sides of the pan. The chicken must be at the bottom and in contact with the base of the pan. Sprinkle dill leaves, salt and pepper. Do not mix.

Cook covered on low heat for 15-20 mins. Open the pan and remove about 3 tablespoons of the liquid. Into this dissolve the teaspoon of corn flour. Make sure there are no lumps. Add this slurry to the pan and mix well. Increase the heat and dry it up.

Serve hot or cold.

Chicken with Creamy Shallot Sauce

Chicken with Creamy Shallots

You Need:

  • Chicken, patted dry and rubbed with a little salt and pepper.
  • A dozen diced Shallots.
  • Thinly sliced garlic, about 4-5 cloves.
  • 100 ml Fresh Cream.
  • A tablespoon of Butter.

Heat oil. Sear the chicken and then cook it till its done. Avoid overcooking by using a digital thermometer. When juices run clear, chicken is done. Remove and let it rest.

In the same pan add the butter. Keep heat at low. When butter starts foaming add the garlic, followed by the shallots. Cook on low heat for about ten minutes. When they have fully softened and are slowly melting in, add the cream. The cream MUST be at room temperature and not straight out of the fridge.

Stir it in and let it cook on low heat till desired consistency is reached. Ideally 5 mins of low heat should be adequate. Season with salt. An extra pinch is highly recommended.

Enjoy a super simple dish.

Chicken with Vegetables


You Need:

  • 1 Chicken Breast, cut into small pieces.
  • 300 grams of finely diced cabbage.
  • Some french beans, cut into small pieces.
  • A fistful of peas: Skip this if you are on a Keto diet.
  • Turmeric Powder
  • Red Chilly Powder, about 1 heaped teaspoon.
  • Coriander Powder, about 1 tablespoon.
  • Mustard Oil.

Heat mustard oil and saute the chicken pieces on high heat for about 3-4 mins. Keep stirring. Sprinkle and mix the turmeric, coriander and chilly powder. Move the chicken to a corner.

The cabbage must be as dry as possible. The easiest way is to put it in a salad spinner. But you can also use a large colander and shake it vigorously to drain as much water as possible. Add the cabbage to the chicken. Mix them well. Season with salt.

Now the pan is most probably crowded.

So in a separate pan boil salted water. Ideally you must get this started before you started working on the chicken. Boil the beans and peas till they are tender but not mushy.

Add the beans and peas to chicken. Cook on high heat to dry it all up. The chicken breast is protected from overcooking because of all these vegetables.

Enjoy a very healthy meal filled with the goodness of vegetables and the power of proteins.

Chicken, Capsicum with Dill

You Need:

  • Chicken about 300 grams. Preferably with skin and bones.
  • Three Capsicum, finely diced.
  • 100 grams of finely chopped dill leaves
  • Three tomatoes, chopped.
  • Pepper.

In a pressure cooker, heat oil. Saute the chicken till the fat renders out and it’s 75% cooked. Remove.

In the same pan saute the capsicum. Once they are in that sweet spot from caramelization, add the dill leaves.

When they have mixed together and no raw smell is left add the tomatoes and chicken. Don’t forget to add the juices left in the plate you stored the chicken in. Season with salt and pepper.

Close the lid but do not place the weight on the cooker. Ten minutes of simmer and the dish is ready.

Enjoy a healthy, low spice, low carb dish.

Roasted Chicken and Egg Plant


You need:

  • Chicken with skin, a pair of legs and thighs with skin on.
  • 6-7 long and thin Eggplants, with slits. Refer picture.
  • Olive Oil.
  • Salt and Pepper.

In an oven safe baking dish, spread out the eggplants. Drizzle olive oil. Sprinkle salt and pepper.

Spread out chicken on top of eggplants. Sprinkle salt and pepper but no oil.

Cover dish with aluminium foil and make two tiny holes to vent out steam. 40 mins at 200C. Remove the foil. Brush some oil on the chicken skin.

20 mins at 220C.

Remove chicken pieces and with only top heat bake the eggplants to dry them up.

Serve with any creamy sauce.

Brown Rice with Pumpkin & Chicken


You Need:

  • 2 cups of Brown Rice for its nutty flavor.
  • 200 gms of pumpkin cut into 1 cm squares for sweetness.
  • 300 gms of chicken with bones and skin for flavor and protein.
  • Flavor Bombs are garlic paste, coriander and Paprika powder.

Soak brown rice in water for about 20-30 minutes.

Heat coconut oil in a pressure cooker till its shimmering. Add the chicken and cover it up to avoid splatter. Five mins on high heat. Then open and move the chicken to one side. Add the pumpkin and cook covered on low heat for 15 mins. By now the pumpkin would have considerably softened. Add garlic paste, salt and paprika powder. Cook on medium heat till oil starts separating. Slightly mash a few pumpkin pieces. They will be quite tender. Using a spatula spread out everything into an even layer.

Spread the brown rice on top of this. Spread the coriander on top of the brown rice. Add water till it barely covers the rice. It should be a little below the rice. Pressure cook on high till first whistle. Reduce heat to low and let it simmer for about 15 minutes.

Enjoy a very simple and rustic meal.